Introduction

The New Monte Cristo Sandwich is a delightful twist on a classic favorite, combining rich layers of ham and melting cheese with a sweet, vanilla-infused egg batter. Pan-fried to golden perfection and dusted with powdered sugar, it’s a perfect balance of savory and sweet that’s sure to impress at brunch or dinner.

A white plate with two toasted sandwich halves stacked on each other, showing three main layers inside: the top layer is golden-brown toasted bread with a slightly crisp texture, the middle layer is thin pink slices of ham, and the bottom layer is melted creamy white cheese. Both sandwich halves are sprinkled with powdered white sugar on top. Next to the sandwich is a small clear glass bowl filled with bright red chunky berry jam. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 thick slices soft white artisan bread (challah or brioche loaf is ideal)
Mayonnaise, as needed (homemade or premium prepared; Best Foods recommended)
Dijon mustard, as needed
4 ounces (4-8 slices) thinly sliced premium ham (Boarshead rosemary ham recommended)
4 ounces (4-8 slices) thinly sliced premium cheese (Gruyere, Monterey Jack, Fontina, or Havarti)
2 large eggs, beaten
2 tablespoons milk
1 tablespoon unsalted butter, melted
1 tablespoon golden brown sugar
½ teaspoon vanilla extract
½ teaspoon fine sea salt
1 tablespoon vegetable oil
1 tablespoon unsalted butter (for frying)
Powdered sugar, for dusting
Homemade or chunky cranberry sauce, for serving

Instructions

Step 1: On a countertop, lay out the four slices of bread. Spread each slice generously with mayonnaise and a thin layer of Dijon mustard.
Step 2: Top each slice with a layer of cheese, followed by a layer of ham.
Step 3: Wrap the sandwiches tightly in plastic wrap. Place them on a cookie sheet, top with another cookie sheet, and add about 4 pounds of weight evenly distributed (such as four 1-pound cans). Refrigerate for at least 30 minutes, or up to 6 hours, to compact the sandwiches and keep the egg batter from soaking too deeply.
Step 4: Prepare the batter by whisking together the eggs, milk, melted butter, brown sugar, vanilla extract, and sea salt in a flat baking dish.
Step 5: Unwrap the sandwiches and dip each side into the batter, letting each side soak for about 20 seconds to coat evenly.
Step 6: In a nonstick skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon vegetable oil. Place the sandwiches in the skillet and cook slowly, about 10 minutes per side, until golden brown. Turn only once. During the final 2-3 minutes, cover the sandwiches with a domed lid to help soften the bread and melt the cheese thoroughly.
Step 7: Remove the sandwiches to a cutting board and cut each into quarters diagonally. Arrange the pieces slightly overlapping on serving plates. Dust with powdered sugar and serve immediately with cranberry sauce.

Tips & Variations

Use challah or brioche for the bread to add a slightly sweet and soft texture that complements the savory filling.
Try different melting cheeses like Fontina or Havarti based on your preference for mild or sharp flavors.
For an extra layer of flavor, add a thin slice of Swiss cheese along with the other cheese.
If you don’t have a domed lid, cover the skillet loosely with foil during the last few minutes to trap steam.
Serve with homemade cranberry sauce for authentic tartness; store-bought works well too.

Storage

Store any leftover sandwiches wrapped tightly in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a toaster oven to preserve crispness. Avoid microwaving, as it can make the bread soggy.

How to Serve

A close-up image of a grilled sandwich cooking in a black pan with melted butter around it. The sandwich has two thick, golden-brown toasted bread slices on the top and bottom, with a crispy crust. Between the bread slices, there is a visible layer of melted white cheese and a light pink layer of ham or similar meat peeking out slightly from the sides. The texture of the cheese looks gooey and creamy, while the bread surface shows a perfect mix of crunchy and soft areas. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sandwiches ahead of time?

Yes, you can prepare and press the sandwiches several hours in advance and keep them refrigerated before cooking. This resting time helps the sandwich hold together and prevents the batter from soaking in too much.

What if I don’t have artisan bread?

While artisan breads like challah or brioche are best for texture and flavor, thick-cut white sandwich bread can work in a pinch. Just avoid very thin or crusty breads that won’t stand up to the batter and frying process.